Vegan Luncheon & Mushroom Canapés

Name: Vegan Luncheon & Mushroom Canapés
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Christmas
Ingredients: 1 Bread; 1/4 cup Shredded Cheese (preferably vegan); 1/2 cup Pomegranate Seeds; 3 Shiitake Mushrooms; 1 clove Garlic; 12 Lettuce Leaves; 1 Tbsp Flax Meal; 3 Tbsp Water; 1 can Anew Plant-Based Luncheon Meat - Classic; 1 tsp Sugar

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Level

easy

Cooking

20 min

Preparation

15 min

Ingredients

Servings

Bread (cut into 12 thin slices)	1
Shredded Cheese (preferably vegan)	¹⁄₄ cup
Pomegranate Seeds	¹⁄₂ cup
Luncheon & Mushroom Patties
Shiitake Mushrooms	3
Garlic	1 clove
Lettuce Leaves	12
Flax Meal	1 tbsp
Water	3 tbsp
Anew Plant-Based Luncheon Meat - Classic	1 can
Sugar	1 tsp

How to cook

Prepare the luncheon & mushroom patties

Chop the shiitake mushrooms and garlic finely. Combine the flax meal and water in a bowl; stir well and set aside.
Break up the vegan luncheon meat in a large mixing bowl. Add chopped mushrooms, garlic and sugar, then mix well.
Add the flax meal mixture and continue to mix until well combined.
Shape the vegan luncheon meat mixture into thin mini patties and bake in the oven for 20 mins at 180°C.

Prepare baguette and the toppings

Toast the baguette slices until golden brown.
Add the shredded cheese of choice on top once the patties are thoroughly cooked. The cheese will melt slightly on the patty; alternatively, heat it in the oven for just a few more minutes.

Assemble the canapés

Start with a toasted baguette slice, then lettuce and a luncheon patty.
Repeat until all the canapés are assembled. Top with pomegranate seeds, then serve and enjoy!